650g chicken breasts, thickly sliced 2 tbs Thai red curry paste 300g dried rice stick noodles

80ml (1/3 cup) vegetable oil 1 onion, thinly sliced 2 cloves garlic, finely chopped 2 tbs caster sugar 2 tbs fish sauce 2 lemons, 1 juiced, 1 cut into wedges 60g (2 cups) baby spinach 75g (1/2 cup) roasted peanuts, roughly chopped 1 egg Bean sprouts (optional), to serve Step 1 Combine chicken and red curry paste in a bowl. Step 2 Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water. Step 3 Heat a wok or frying pan over high heat. Add 2 tbs oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the ch icken to a plate. Repeat with the remaining chicken. Step 4 Add the remaining 2 tbs oil and onion to the wok and stir for 2 minutes. Add gar lic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice. Step 5 Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to com bine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Sti r for 1 minute or until combined. Top with bean sprouts, if using, and serve wit h lemon wedges.